A Glimpse Into Balsamic Vinegar

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A Glimpse Into Balsamic Vinegar

Balsamic vinegar is a condiment with a sweet and sour taste. It was invented at Modena, in Italy. Balsamic vinegar is aged in barrels of grape must. The name"vinegar" is not exactly the content, because it differs from other vinegars in the cooking system.

But it applies to edible vinegars and pricey appreciated in this circle, including due to the abundant taste. And also, the term"balsamic" has its origins in medicine, where it was used as an ointment for wounds as an antimicrobial agent that prevents inflammation. It has the abbreviated name -- balsamic.

From the IX century it was quite pricey, and ordinary individuals it was not possible to acquire. Kegs of vinegar have been believed gifts worthy of a king, to show which could only wealthy people.

Today, balsamic vinegar is used in cooking and cosmetology.

Properties of balsamic vinegar

There are two sorts of vinegar: this is a traditional balsamic, which is made according to Italian recipe and is aged 12 years. Sometimes it can withstand and 18 and 25 years. Accordingly, this balsamic is valued several instances longer.

The second type is industrial balsamic vinegar, which was prepared not in Italy and not aged 12 years. Also contained are analogs, but cheap because of the fact that preparing wine vinegar and impurities to achieve the similarity in taste and aroma.

Classic balsamic vinegar is quite thick, smells like sweet fruit and has a deep, dark color. Industrial balsamic vinegar is lighter, and has some differences in taste.

It is added to salads, soups, marinades. It goes well with cheese, scrambled eggs, strawberry salad or ice cream. But here it is necessary to follow the minimal dose to balsamic vinegar only enhanced the taste but did not interrupt him.

The use of balsamic vinegar

Balsamic vinegar is full of nourishment: these are vitamins A, C, C, phosphorus, potassium, calcium and iron. It contains antioxidants to help prevent various heart diseases and cancer. Pathogenic microflora is reduced on account of the rise of the useful elements of the vinegar.

As mentioned earlier, it is an antimicrobial agent, nevertheless, taking balsamic vinegar for a intricate impact on the body is inappropriate. However, to treat the cut or wound real balsamic vinegar. Industrial do not give any positive effect.

In cosmetics use balsamic vinegar because of the presence of substances that actively fight aging of the epidermis. So, it is contained in anti-aging creams for Mature and aging skin. Beauticians use it as a component of skin struggling with cellulite. It can be found in balms to decrease hair loss. Proper use for the face can help clear skin and improve the complexion.

The use of balsamic vinegar

Balsamic vinegar has a surprisingly pleasant taste, which allows us to give a very different feeling from seemingly familiar dishes. It is added in variety of dishes -- meat, seafood, salads, fruits or vegetables.

Most of this vinegar is love, of course, in Italy. There it is used quite efficiently -- in the ideal quantities and also make all the dishes.

Balsamic vinegar makes a wonderful dressing for salads. And it is not necessary to add directly to the salad, can be served in a separate bowl. In this case, the filling dip pieces of fresh bread and eat with salad. Add vinegar and salad with cheese -- this combination is a classic.

Marinade vegetables or meat is another way of using vinegar. It provides the food a certain finesse. Seafood is also a fantastic match with balsamic vinegar. For example, a salad with added fish and vinegar. Meat is also recommended to scatter with vinegar when frying.

The unusual way of utilizing vinegar is to scatter the strawberries, pre-dusted with powdered sugar, put it around the arugula leaves, processed with vinegar as well to wait for 20 minutes and serve.

Harm balsamic vinegar

This sour-sweet vinegar, like any other prohibited use if the stomach increased acidity. There is an individual intolerance.

Poor quality vinegar, that is, a cheap knockoff, not harmful, but does not contain anything useful: flavors, thickeners, caramel -- all this clearly does not benefit the person.

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  • Neil Naran